TY - JOUR
T1 - Inactivation kinetics of Agaricus bisporus tyrosinase treated by ohmic heating
T2 - Influence of moderate electric field
AU - Barrón-García, O. Y.
AU - Morales-Sánchez, E.
AU - Gaytán-Martínez, M.
N1 - Publisher Copyright:
© 2019
PY - 2019/8
Y1 - 2019/8
N2 - The tyrosinase is a binuclear copper enzyme that catalyzes the oxidation of phenolics compounds to quinones in presence of molecular oxygen, which subsequently polymerized to dark brown pigments. To evaluate the effect of ohmic heating (OH) on the inactivation kinetics of Agaricus bisporus tyrosinase the independent variables were: electric field strength (25, 30, 35 V/cm), process time (0–15 min) and temperature (50–58 ± 1 °C). The conventional thermal treatment (CT) was used as a control. The results showed that the electric field decreased the time (D-value) required obtaining the same degree of tyrosinase inactivation at a target temperature compared to the CT. This indicates that the electric field acted synergistically with temperature to inactivate tyrosinase. The activation energy (Ea) calculated for the CT was 227.32 kJ mol−1, while for the OH they were 146.52, 135.14 and 124.87 kJ mol−1 for electric field strengths of 25, 30, and 35 V/cm respectively. In this study, a direct relationship between the Ea and the electric field is shown. Results demonstrated that the OH is an effective technology to inactivate tyrosinase, allowing it to be used in thermal process such as pasteurization or blanching.
AB - The tyrosinase is a binuclear copper enzyme that catalyzes the oxidation of phenolics compounds to quinones in presence of molecular oxygen, which subsequently polymerized to dark brown pigments. To evaluate the effect of ohmic heating (OH) on the inactivation kinetics of Agaricus bisporus tyrosinase the independent variables were: electric field strength (25, 30, 35 V/cm), process time (0–15 min) and temperature (50–58 ± 1 °C). The conventional thermal treatment (CT) was used as a control. The results showed that the electric field decreased the time (D-value) required obtaining the same degree of tyrosinase inactivation at a target temperature compared to the CT. This indicates that the electric field acted synergistically with temperature to inactivate tyrosinase. The activation energy (Ea) calculated for the CT was 227.32 kJ mol−1, while for the OH they were 146.52, 135.14 and 124.87 kJ mol−1 for electric field strengths of 25, 30, and 35 V/cm respectively. In this study, a direct relationship between the Ea and the electric field is shown. Results demonstrated that the OH is an effective technology to inactivate tyrosinase, allowing it to be used in thermal process such as pasteurization or blanching.
KW - Electric field
KW - Enzymatic inactivation
KW - Ohmic heating
KW - Tyrosinase
KW - Tyrosinase activity
UR - http://www.scopus.com/inward/record.url?scp=85067483397&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2019.102179
DO - 10.1016/j.ifset.2019.102179
M3 - Artículo
AN - SCOPUS:85067483397
SN - 1466-8564
VL - 56
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
M1 - 102179
ER -